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Brussels & Bacon Flatbread | No Thanks to Cake

If you are a fan of brussels sprouts like me, you'll love this brussels and bacon flatbread. I used leftover roasted brussels sprouts from the evening before, making this dish a great way to use up leftovers too!
Servings 1


  • 1 Trader Joe’s Whole Wheat Lavash bread
  • ¼ cup Ragu light parmesan alfredo sauce
  • 1 ½ tsp. garlic, minced
  • 2 slices center cut bacon, cooked and chopped
  • 1/2 cup brussels sprouts, roasted and chopped
  • 2 Tbsp. red onion, sliced
  • 2 oz. Trader Joe’s Lite Shredded Mozzarella Cheese
  • crushed red pepper flakes (optional)
  • cooking spray


  • Preheat your oven to 425 degrees.
  • Prepare a baking sheet with cooking spray and top it with your lavash bread.  Add alfredo sauce and minced garlic, spread across the crust with a knife.
  • Top with cheese next.  I know you’ll be tempted to add the toppings first, but trust me… cheese on the bottom.
  • Top with brussels sprouts, bacon, and red onion.  Sprinkle with crushed red pepper, if desired. Note:  I roasted my brussels sprouts the day before with a little cooking spray, salt, and pepper – – such a great way to use the leftovers.
  • Bake for 18 minutes until the crust crisps up and browns.
  •  Slice up your pizza.  Note:  I first cut the flatbread it into three rectangles, and then into triangle pizza-shaped slices… so good!
  • Serve, and ENJOY.